Sweet and Spicy Thai Chicken (Printable)
Tender chicken glazed in vibrant Thai sauce with sweet heat and tangy notes.
# Ingredient List:
→ Chicken
01 - 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp vegetable oil
→ Sauce
06 - 1/3 cup sweet chili sauce
07 - 2 tbsp soy sauce
08 - 2 tbsp fish sauce
09 - 2 tbsp honey
10 - 2 tbsp fresh lime juice
11 - 2 cloves garlic, minced
12 - 1-2 tsp sriracha or Thai chili paste
13 - 1 tbsp fresh ginger, grated
→ Garnish
14 - 2 green onions, thinly sliced
15 - 1 tbsp sesame seeds
16 - 1/4 cup fresh cilantro, chopped
17 - Lime wedges
# How to Make:
01 - In a medium bowl, toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and set aside.
03 - In a small bowl, whisk together sweet chili sauce, soy sauce, fish sauce, honey, lime juice, garlic, sriracha, and ginger.
04 - Pour sauce into the skillet and bring to a simmer. Cook for 2-3 minutes, stirring, until slightly thickened.
05 - Return chicken to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until chicken is well-glazed and heated through.
06 - Remove from heat. Garnish with green onions, sesame seeds, cilantro, and serve with lime wedges if desired.
# Helpful Tips:
01 -
- The sauce hits every single flavor note in one bite, and it comes together in minutes.
- Its become my go-to for busy weeknights when takeout sounds tempting but I want something better.
02 -
- Don't overcrowd your pan when searing the chicken, work in batches if needed so each piece gets proper contact with the hot surface.
- The sauce thickens quickly once it hits the hot pan, so have everything ready before you start this step.
03 -
- Pat the chicken dry with paper towels before coating it with cornstarch for the best sear.
- Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before cooking.